"Twice-Boiled" Vegetable Soup with White Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped red onion
- 10 tablespoons extra-virgin olive oil
- 1 celery stalk, thinly sliced
- Carbohydrate 21 g(7%)
- Cholesterol 7 mg(2%)
- Fat 20 g(31%)
- Fiber 4 g(16%)
- Protein 10 g(21%)
- Saturated Fat 4 g(20%)
- Sodium 344 mg(14%)
- Calories 290
Preparation Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.
Preparation Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.
